Ingredients for 4 persons :
- 30 Gr of dried morels - On sale here -
- 15 cl of liquid cream
- 1 bunch of green asparagus
- 25g butter
- 2 shallots
- salt and pepper
Recipe :
1. In a container, rehydrate the morels in lukewarm water for 1h30, drain them gently.
2. Peel your asparagus from the hardest parts and cut the bottom of the stem, rinse them carefully and cook them for 7 to 8 minutes in boiling salted water. After cooking, cool them in cold water, drain them and set aside.
3. Finely chop the shallot and melt in 15g of butter in a saucepan over medium heat until it becomes transparent.
4. Add the morels, salt and pepper and brown them for a good 5 minutes over medium heat while stirring regularly and delicately, pour in the cream and simmer until the sauce thickens.
5. Meanwhile, melt a knob of butter over low heat in a pan and reheat your asparagus for 3 minutes.
6. Arrange the asparagus on plates and top with morels and sauce. serve this recipe ideally as a seasonal starter from March to May.